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1
In medium saucepan, combine 1 3/4 cups milk, salt, oil and honey.
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2
Heat over medium heat until warm (118F.
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3
to 120F.
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4
).
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5
Place in large bowl.
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6
Stir in yeast and 2 cups of the flour.
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7
Cover; let stand 10 minutes.
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8
Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is very sticky.
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9
Turn out onto floured surface; knead 6 to 8 minutes or until smooth.
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10
Cover; let stand 30 to 40 minutes or until risen by half.
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11
Spray 15x11-inch pan with non-stick cooking spray.
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12
Punch dough down to deflate; turn out onto floured surface.
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13
Divide dough in half.
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14
Cover each half; let stand 10 minutes.
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15
Heat oven to 400F.
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16
Roll out half of the dough into 15x10-inch rectangle.
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17
Spread 4 tablespoons of the butter over dough, leaving 1-inch border.
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18
Spread with 1/3 cup of the strawberry preserves.
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19
In small bowl, stir together 1 tablespoon sugar and cinnamon; sprinkle half of the cinnamon-sugar mixture over preserves.
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20
Starting at long edge, roll dough; pinch edges to seal.
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21
Gently cut into 12 pieces; place, cut side down in pan.
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22
Repeat with remaining dough.
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23
Cover; let stand 30 minutes.
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24
Bake 25 to 30 minutes or until light brown.
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25
Cool completely.
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26
In small bowl, beat together cream cheese, powdered sugar, 1 tablespoon of the milk and almond extract at low speed until smooth, adding additional 1 tablespoon milk if needed.
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27
Drizzle over cooled rolls; sprinkle with pecans.
